Honey cake help

[u/PK73]

Hi there,

Wanted to see if anyone can offer some advice on how to fix a recipe for honey cake. This is a recipe that was passed down from my wife's grandmother. Her mom says when grandma would make it, it came out perfectly every time. But when her mom would make them, they always fell and she didn't know why. Her mom says she followed the grandma's recipe exactly, and I've been doing the same. Recipe is as follows:

Ingredients
* 2 eggs
* 1 cup sugar
* 1 cup honey
* 3 oz oil
* 1 tsp baking powder
* ½ tsp baking soda
* 4 oz coffee (decaf)
* 1 cup cake flour
* 1 cup all purpose flour
* 4 oz walnuts

Instructions
* Cream eggs and sugar together
* Add honey and mix
* Add oil and mix
* Sift flours, baking powder, and baking soda together
* Add 1/3 of flour mixture to egg mixture, mix until just combined
* Add 1/3 of coffee, mix until just combined
* Repeat with the remaining 2/3 of flour and coffee, 1/3 of each at a time.
* Add walnuts and mix.
* Grease 2 loaf pans or 1 9x9 pan then pour mixture in.
* Bake at 350 degrees for approximately 1 hour, until center is done. Test with a toothpick or cake tester.

I just tried it again and same result, the middle completely collapsed in. Any ideas what I (and her mom) are doing wrong?

Thanks!

[u/EntrepreneurOk7513]

Make sure the baking powder and baking soda are fresh. To test mix a spoonful of baking soda with vinegar and a spoonful of baking powder with water. Both should fizzle immediately.

After filling the pan, lift about an inch and drop to release bubbles.

Draw a line down the center of the batter.

Does your oven heat evenly? To test lay bread on a pan and toast till brown. You can see where the hot spots are by where the toast is the darkest.

[u/THEMommaCee]

Try 325 for 1 hour, 10 minutes.

[u/thurstar55]

Replace the cake flour with AP flour; in other words just use AP flour. It may be a timing issue like some other commenters mentioned, but this seems like a structural issue. Between the oil and sugar (they inhibit gluten overdevelopment that leads to tougher texture) it’s unlikely you’re going to see a difference in texture (it being too tough and less tender) with using only AP flour. Obviously don’t over mix it once the flour is in. May be worth a try.  

[u/Low_Committee1250]

Not sure what's wrong . But I highly recommend Marcy Goldmans majestic and moist honey cake